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Pork Wellington with Fennel, Apples, and Dijon

Presented by Maille

A twist on the classic beef Wellington, this dish swaps in pork tenderloin for the beef, while a savory sauté of fennel and apples stands in for the mushroom duxelles. It’s all baked up in a golden puff-pastry crust.


  • 2 Tbs. olive oil

  • 1 medium bulb fennel, cored and roughly chopped (2 cups)
  • 1 medium apple, peeled, cored, and diced (1 cup)
  • 1/2 tsp. red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. Maille Dijon mustard; more for serving
  • 1 pork tenderloin (about 1 lb.)
  • 1 (14-oz.) sheet frozen puff pastry, thawed
  • 4 oz. thinly sliced prosciutto
  • 1 large egg, beaten


  • In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the fennel, apple, and red pepper flakes and season lightly with salt and pepper. Cook, stirring occasionally with a wooden spoon, until deeply golden, about 10 minutes. Remove from the heat, stir in the mustard, and let cool completely.
  • Line a rimmed baking sheet with parchment paper.
  • On a lightly floured surface, roll the puff pastry to a rectangle roughly 15 x 12 in., with the long end facing you. Spread the fennel mixture in an even layer over the pastry, leaving a 1/2-inch border. Brush the border with the beaten egg. Shingle the prosciutto over the fennel to cover so that it is slightly overlapping, about 4 slices per row. Season the pork tenderloin lightly with salt and pepper, place it along the bottom edge of the pastry, and fold 1 to 2 inches of the tapered end toward the thicker end to make for a more even roast. Hold the roast to secure, and roll the pastry and tenderloin away from you, using a bench scraper if necessary to help facilitate rolling. Turn the roll seam side up. Brush the overhanging dough with egg, and then fold the overhang up toward the seam and press gently to seal. Place the Wellington on the prepared baking sheet, seam side down. Refrigerate the roast for at least 30 minutes.
  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Brush with the egg, and using a sharp paring knife, cut 4 to 5 incisions along the top of the pastry to vent. Transfer to the oven and bake, rotating halfway through, until the pastry is golden and the roast registers 140°F to 145°F, in the center, about 35 minutes.
  • Remove the roast from the oven and transfer to a cooling rack. Let rest for 5 minutes before serving with additional mustard on the side.


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Reviews (4 reviews)

  • bcarlson | 01/29/2018

    Great splurge dinner, sadly all the grocery stores were out of fennel so we used 2 apples along with celery but it turned out great. Biggest issue was cooking time, we checked after about 30 minutes and the tenderloin was already slightly overcooked but still juicy and tasty (oven thermometer showed 425 for entire cook time). After reading other reviews we also made a quick demi-glace which of course makes everything better - it may have overshadowed the apple a bit much though so I'd do a lighter gravy next time.

  • judywrites | 06/15/2017

    This was good, but not a standout - is a repeat. Bellaginger is right. I also felt it could use a sauce.

  • bellaginger | 12/19/2016

    It was good, just not great. Looked pretty but needed a sauce to finish.

  • Locksley | 10/19/2016

    This was delicious and came together easily! Next time, I would chop the fennel more finely, use more apple, and coat the pork with more mustard prior to rolling it in the pastry. Definitely could be a dinner party entre...

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